It seems so impossible ... how can a Passover cookie made without flour, milk or butter taste so good you'll want to make it all year round?
I had made a similar cookie almost two years ago. This new version uses 1/4 cup less sugar and 1/2 cup more chocolate chips. The cookies came out a little ugly and cracked, but DEE-licious! After trying 3 cookies (for testing purposes ... of course), I was forced to take the remainder to work in order to prevent my family from stuffing themselves silly (and by "my family" I mean "me").
But peanuts, along with peanut butter, are verboten during the 8 days of Passover. So I figured, why not give this recipe an almond spin since almond, along with almond butter, is allowed.
So I did.
The cookies came out ugly and cracked. And a bit crumbly. But still DEE-licious!
Flourless Almond Butter Chocolate Chip Cookies
Lightly adapted from King Arthur Flour
Yield: 18-21 cookies
1 cup smooth almond butter
3/4 cup granulated or packed brown sugar (or a combination of both)
1/2 tsp. baking soda
pinch table salt
1 large egg
1 tsp. vanilla extract
1/2 cup non-dairy chocolate chips
Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Set aside.
Place almond butter, sugar, baking soda and salt in a large mixing bowl. Beat with an electric mixer at medium speed until ingredients are completely combined.
Add egg and vanilla extract. Beat on low speed until completely combined. Add chocolate chips and continue to beat on low just until chips are uniformly distributed throughout the dough.
Place barely rounded tablespoons of cookie dough about 2 inches apart onto prepared cookie sheets.
Use your fingers to gently press dough down just a bit.
Bake in preheated oven 8 to 10 minutes (check after 8). The tops should be cracked and set; the edges should not be browned. Remove pans from oven and place on a heat-proof surface. Allow the cookies to cool completely on the cookie sheets. Peel parchment from the cookies. Store in a tightly covered container at room temperature up to 2 days.